Peanut Bars -- Quad-Cities Online Recipe Book
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Peanut Bars

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Ingredients

1 cup margarine
3 cups flour
1-1/2 cups brown sugar
1/2 teaspoon salt
1/2 cup Karo syrup
12 ounces butterscotch chips
1 tablespoon margarine
1 tablespoon water
3 cups salted Spanish peanuts with skins

Instructions

Mix first four ingredients with pastry cutter until crumbly. Press into the bottom of jelly roll pan. Bake for six minutes at 375 degrees. Melt Karo syrup, butterscotch chips, margarine and water over low heat or in microwave. Add peanuts and spread over baked crust. Spread to the edges. Bake for five minutes. When you remove the bars, run a knife around the edges of the pan to loosen the bars. Completely cool before cutting into bars.

Cheryl Henry
East Moline



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


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